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Pumpkin with Chestnuts and Onions

By: Ben McKeown

I was first introduced to Chestnuts when a couple of Italian backpackers came to stay at the farm and they asked if we could get some chestnuts. So I went searching and acquired them from a lovely farm in Tenterfield. We had a lovely meal of roasted Chestnuts and mulled wine. I've not missed a season since and here's a really great recipe I have enjoyed each season.

Servings: 4

Prep time: 00:10

Cook time: 00:25


  • Pumpkin 800 g, prepared weight, cut into bite-sized pieces
  • salt
  • chestnut 250 , roasted.
  • Onion 2 -3 red, peeled and cut into wedges
  • Thyme 1/2 bunch, 25 g, washed and shaken dry
  • Butter 3 tbsp
  • Sunflower oil 1 tbsp
  • Pepper and Nutmeg


  1. Blanch the pumpkin in boiling, salted water for 5 minutes, then drain through a colander. Drain well.
  2. Take the chestnuts out of the packaging and add to the pumpkin.
  3. Heat the butter and oil in a frying pan.
  4. Add the onions and sweat until translucent, then add the pumpkin, chestnuts and thyme and fry for 10-15 minutes, turning occasionally.
  5. Season to taste with salt, pepper and nutmeg and serve hot.


-Score them (slice through the skin in the middle)

-Apply heat (roasting, boiling)

-Peel while still hot


-Chestnuts can be, but are rarely, eaten raw.

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